World-renowned series offering a selection of recommended restaurants and hotels by Michelin's local, anonymous inspectors. The guide to the best restaurants and hotels in France, updated and published annually. For more than a century Michelin?s obsessively-researched restaurant and hotel guides have been indispensable to travelers seeking great places to dine and stay in Europe at all budget levels. The guide to the best restaurants and hotels in France, updated and published annually. * NEW for 2010: Updated layout for Andorra and Monaco, invaluable to weekend and late summer travelers—lists of Paris restaurants with Sunday hours and those open during August, helpful listing of Paris restaurants by type of cuisine. Review of more than 4968 hotels and 3531 restaurants, time-tested Michelin symbols for easy reference, Michelin stars indicate culinary excellence, Bib Gourmand designations highlight good value, Red Pavilion icons highlight charming hotels, 0rganized alphabetically by town for ea
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3 of 4 people found the following review helpful:
2.0 out of 5 stars
Good if you are only interested in décor and atmosphere,
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This review is from: Michelin Guide France 2010 (French): Hotels & Restaurants (Michelin Guide/Michelin) (Hardcover)
This is a weird guide (based on the 2008 edition). I do not think it is a translation of the original French guide. Often there is hardly a mention of the food. Instead, it focuses heavily on the décor and atmosphere.
The Paris section is outright weird. It maintains snippets of untranslated French (except, helpfully, dates) and little additions in English. The odd thing is that the French is about the food (mostly menu highlights, giving a clue of the type of food) and the English again mostly about the décor and atmosphere. An random example of each: "Spruce, early-20C building near the church. Elegant dining room in pastel shades with paintings and well-laid tables. Cuisine in keeping with current tastes." (p.705) "Spec. Saint Jacques à la plancha, velouté de topinambour à la truffe noire (December to March). Merlu de Saint-Jean de Luz rôti au lard, caviar d'aubergine fumé, velouté de cèpes (September to December). Gâteau Basque. Restaurant dedicated to seafood in a small low-key dining room (brown tones, velvet benches). Short, intelligent menu and a good wine list." (p. 1308) Not what I buy a Michelin red guide for. For conclusion: see title. Unless the 2010 edition is entirely rewritten I'd give this a miss.
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